Zero Carb Keto: Variety

I think it is important with zero carb keto to keep some variety. I know that some people eating zero carb just eat the same thing all of the time, such as just raw ground beef, or just ribeye steaks. But for me, I think it is important to eat nose-to-tail. The organ meats are exceptionally nutrient dense, and provide different tastes and textures.

Also, switching between red meats, from beef to lamb, is a nice variety as well.

There are many different cuts, each with their own flavor, texture, and amount and type of fat.

I have noticed too that the more intact the cuts are, the higher the amount of fat that can be retained. For example, roasts instead of steaks, will be able to have a thicker fat cap. When cooked in the slow cooker, these come out beautifully, with a thick, golden fat layer.

So for muscle meats, there are roasts, ribs, and shanks, and then there are the organ meats and bones, such as neck bone roasts, oxtail, tongue, heart, liver, kidney, testes, and sweetbreads. That is a wonderful variety of flavors, textures, and nutrients!

Grassfed beef tongue